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DNA Analysis in Food: The Industry’s New Tool for Safety, Quality, and Authenticity

QACSFOOD - Food & Packaging Testing Lab > Blog > News > DNA Analysis in Food: The Industry’s New Tool for Safety, Quality, and Authenticity
Molecular Biology Food Testing, Molecular Testing of Food Pathogens, Food and Feed Testing, pcr food testing, DNA Food Testing

Turning Molecular Science into a Strategic Advantage for the Food Industry

As food safety, supply chain transparency, and regulatory compliance become increasingly critical for industry competitiveness, molecular food analysis is emerging as a powerful tool for product control and quality assurance.

With over 100 years of experience in food and feed testing, QACSFOOD has invested in and developed a comprehensive portfolio of molecular services that support the food industry at every stage of the production process. Its team combines expertise in Microbiology, Molecular Biology, Quality Assurance, Quality Control, and Laboratory Testing, delivering reliable analyses alongside scientific guidance aimed at protecting both products and brand reputation.

DNA-based analyses enable the rapid and highly accurate detection of biological hazards, the verification of raw material and final product authenticity, and documented compliance with European and international regulatory requirements. In practice, they serve as a critical tool not only for preventive control but also for the effective investigation of issues that may arise during production.

QACSFOOD’s expertise in DNA technology is built on the use of state-of-the-art systems, including PCR and Real-Time PCR, as well as advanced DNA sequencing methods such as Sanger Sequencing and Next Generation Sequencing (NGS). In parallel, the laboratory is equipped with cutting-edge systems for microbial protein identification. All analyses are performed within an ISO 17025 accredited environment, ensuring accuracy, reliability, and full traceability of results.

One key application of this technology is the microbiological support of production facilities. This includes:

  • Rapid and accurate identification of microorganisms, which is the essential first step in evaluating and resolving microbiological issues. Alongside species identification, ecological insights are provided, supporting the identification of contamination sources.
  • Microbial profiling through NGS, a revolutionary technology originating from the Human Genome Project, which enables the complete mapping of a sample’s microbiome. Unlike conventional microbiology, it is not limited by culture media constraints. This method can be applied to food and environmental samples (e.g. water, swabs) and is widely used by regulatory authorities such as the FDA in the United States. By analyzing multiple samples within a production facility, businesses can uncover the full microbiome landscape, identifying both immediate and emerging microbiological risks. This allows QC and QA teams to implement targeted corrective actions—moving beyond general cleaning practices to data-driven interventions. Through proper interpretation of results, companies can identify critical control points, optimize processes, and strengthen their food safety systems.
  • Rapid and reliable detection of pathogenic and spoilage microorganisms. Pathogens pose a direct risk to public health, while their conventional detection may take several days and yield uncertain results. With Real-Time PCR, accurate results are available within 24 hours. There have been cases where product recalls based on other methods were later proven to be false positives. Spoilage microorganisms, on the other hand, represent a major quality risk—leading to issues such as mold growth in yogurt, gas formation in cheese, or souring in beer. Real-Time PCR enables fast and reliable testing, allowing for quicker product release and reduced risk.

Another major application of DNA technology is food authenticity, a long-standing concern for the industry. High-profile scandals—such as horse meat in minced products, repeated recalls of feta cheese adulterated with cow’s milk, or the substitution of olive oil with lower-cost alternatives—highlight the importance of reliable verification. DNA technology plays a decisive role in uncovering such fraud.

At QACSFOOD:

  • The species of meat in a product (beef, goat, sheep, horse, chicken, turkey) can be identified and quantified using Real-Time PCR, while the authenticity of products such as feta cheese can be verified.
  • The species identity of a food—whether of animal or plant origin, including fish or herbs—can be determined through DNA sequencing techniques that provide a precise genetic profile.
  • Products can be certified as VEGAN or HALAL through DNA-based testing.
  • The absence of unwanted allergens—a leading cause of food recalls and a major public health concern—can be verified.
  • The geographical origin of a food product, and even the specific olive variety used in oil production, can be authenticated.

QACSFOOD’s molecular analyses cover a wide range of products, including meat and meat products, dairy, composite foods, fruits and vegetables, coffee, beverages, and animal feed. All tests are conducted in ISO 17025 accredited laboratories, ensuring the reliability and verifiability of results.

However, the company’s approach goes beyond analytical testing. QACSFOOD acts as a scientific partner to businesses, offering consulting support and practical solutions that enhance food safety management systems and operational efficiency.

In a landscape where market and regulatory demands are becoming increasingly complex, molecular analysis is no longer just a laboratory service—it is a strategic tool for the sustainable growth of the food industry.